Sunday, 29 July 2012

Egg Free Allergy Friendly Vanilla Maple Whoopie Pies

Yesterday I decided to surprise NotBlondeHusband and make some whoopie pies with one of the box mixes I had in the cupboard. Box mixes I think are great when you want to bake but can't be bothered making a huge mess or going through lots of steps. They came out lovely but the main problem with box mixes is they always call for egg or have traces of egg so Blondie Boy can't have any.

I had a good amount of the filling leftover so I decided to see if I could find any egg free whoopie pie recipes online. There are actually quite a few allergy friendly food blogs out there so it wasn't too hard to find recipes. A lot of the egg free recipes are also dairy free or vegan so in the end I ended up adapting a vegan chocolate whoopie pie recipe I found to suit what I had in the house and to allow for the things Blondie Boy is allowed to eat.

Anything you bake that is egg-free will generally not rise as much as a cookie or cake with egg in it but I think for the firs time making them and pretty much making up half the recipe they came out pretty well! I don't have a recipe for filling since I just used the leftover mix filling but you can fill them with any frosting or icing recipe or even store bought stuff.

Blondie Boy certainly loved them which is good and I thought they tasted pretty good too. They aren't overly sweet but since they are for a toddler I don't think they need to be. Also check out that last photo that is what he calls his "model face." I guess that is the little weirdo's version of Blue Steel.

Vanilla Maple Egg Free Whoopie Pies

adapted from Mom's Vegan Kitchen Recipe

Preheat Oven to 175C/350F and line a baking tray with baking/wax paper.

*I eyeballed these so it is just an estimate! The flavour wasn't too strong, but again I was making these with a toddler in mind.

Drop roughly a teaspoon of batter on to the lined tray making sure to leave room between the batter. Have an even number of pies as you'll need one for the top and one for the bottom. I made fourteen in total for seven whoopie pies.

Bake for 12-14 minutes (you'll know for you oven but watch as egg-free cakes go brown more quickly) and then allow to cool.

Carefully peel from the tray, add filling to half of the pies and top with the other half. You can also do what I do and put the pies in a ziplock bag and keep the filling the fridge and make them up as you need them since a toddler doesn't need seven pies at once :)